Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Veggie Slices (Gluten Free Cheese)

RVluvin

By RVluvin
in Coping with Celiac Disease

Recommended Posts

RVluvin Apprentice
RVluvin
Posted

Since going gluten free, Iv'e been using this brand of sliced cheese in my daily lunch. I can't really tell a difference between this and regular cheese, but find it interesting that not one of my 3 dogs (who love cheese) will eat this cheese.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted
:D
kwylee Apprentice
kwylee
Posted

This might sound a little hokey but is it soy based cheese? There's a bit of controversy about humans and the true health benefits of ingesting soy. Perhaps the dogs sense it may not be good for them.

Not sure...just remember I put the hokey disclaimer out in front. :rolleyes:

Skylark Collaborator
Skylark
Posted

Out of curiosity, what's the point of eating those? They have casein so they are neither vegan nor casein-free. They are heavily processed and don't look like a particularly healthy option to me. Your dogs are wise.

Takala Enthusiast
Takala
Posted

They're lactose free, soy - based. The company also makes a rice based and a vegan version.

I think all of my dogs would be allergic to at least one variety. :P;)

Skylark Collaborator
Skylark
Posted

They're lactose free, soy - based.

Aged hard cheese is lactose-free. I still don't get why RVluvin is eating them?

RVluvin Apprentice
RVluvin
Posted
  • Author

Aged hard cheese is lactose-free. I still don't get why RVluvin is eating them?

They are soy-based, cholesterol, lactose and gluten free. I'm eating them because I am now gluten free and trying to be lactose free as musch as possible while my small intestine heals itself, and I enjoy a slice of cheese in my sandwich. To be honest, I've never heard of casein free. This watching what I eat is all new to me. Is this something else I need to be aware of, or is it one of those controversal additives such like MSG?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

They are soy-based, cholesterol, lactose and gluten free. I'm eating them because I am now gluten free and trying to be lactose free as musch as possible while my small intestine heals itself, and I enjoy a slice of cheese in my sandwich. To be honest, I've never heard of casein free. This watching what I eat is all new to me. Is this something else I need to be aware of, or is it one of those controversal additives such like MSG?

Its a protein in milk. Some people try to avoid all parts of milk. If you are just avoiding the lactose (which is hard to digest for many people) you could just be eating cheddar. Less odd additives.

pondy Contributor
pondy
Posted

Aged hard cheese is lactose-free. I still don't get why RVluvin is eating them?

Wisconsin Cheesehead here with a question...

I did not know that aged hard cheese was lactose free... is Parm included or just cheddar?

I used Sartori brand BellaVitano Gold (a creamier kind of parm - no offensive ingredients listed) in a recipe yesterday and then promptly had burning ribcage pain, extreme fatigue

& "loopiness". Are these some atypical lactose intolerance symptoms?

Thanks!

Pondy

psawyer Proficient
psawyer
Posted

As the fermentation process hardens the cheese, the lactose is consumed. The harder the cheese, the lower the lactose content. Parmesan is about as hard as it gets.

Takala Enthusiast
Takala
Posted
parmesan is about as hard as it gets

I had some "Dry Jack" from California once, that could be used as a wheel chock.... almost needed the hoof nippers to get a piece off of it. Then it wouldn't melt much in the microwave. They must have been feeding those happy Cali cows cement mix. ;)

Skylark Collaborator
Skylark
Posted

They are soy-based, cholesterol, lactose and gluten free. I'm eating them because I am now gluten free and trying to be lactose free as musch as possible while my small intestine heals itself, and I enjoy a slice of cheese in my sandwich. To be honest, I've never heard of casein free. This watching what I eat is all new to me. Is this something else I need to be aware of, or is it one of those controversal additives such like MSG?

As other folks said, casein is a protein in milk that a lot of gluten-sensitive folks don't tolerate very well. Since aged cheeses are very low in lactose, usually people eating soy cheese are doing it because of casein intolerance or a vegan diet. That's why I found a soy cheese with casein very confusing. :lol:

If you're not intolerant to casein, real cheese is much, much better for you than unfermented soy, plus it doesn't have all the additives that are in the Veggie Slices. (This is what your dogs are trying to tell you. ;)) Unfermented soy can interfere with calcium absorption; real cheese is a great source of calcium. There are a growing number of studies showing that eating dairy helps prevent heart disease too. Unless you're unusually sensitive to lactose you should be able to eat aged hard cheeses like sharp cheddar. Here's what looks like a pretty good article on lactose and milk products that helps explain what is safe to eat.

Open Original Shared Link

Skylark Collaborator
Skylark
Posted

Wisconsin Cheesehead here with a question...

I did not know that aged hard cheese was lactose free... is Parm included or just cheddar?

I used Sartori brand BellaVitano Gold (a creamier kind of parm - no offensive ingredients listed) in a recipe yesterday and then promptly had burning ribcage pain, extreme fatigue

& "loopiness". Are these some atypical lactose intolerance symptoms?

Thanks!

Pondy

Typical symptoms would be bloating, gas, cramps, nausea, and diarrhea, and it usually takes a little while to get symptoms, but you're the one who knows YOUR lactose symptoms. Everyone is different and some folks get really weird symptoms from foods they can't tolerate. That cheese should be very low lactose but if those are your typical lactose symptoms, try a different Parmesan next time or take a little Lactaid (brand name is gluten-free) and see if it helps. If those aren't your personal lactose symptoms, look at the other ingredients in the recipe.

GFinDC Veteran
GFinDC
Posted

I feed the birds on my back deck in the winter time. Of course the squirrels like to help eat the seeds too. Usually everything I put out is seeds or sometimes scraps of left overs. And it disappears in an hour tops. Except soy. I put soy nuts out once and they sat there for a week. Finally they got blown away or washed away by rain. The birds and the squirrels wouldn't eat them. Peanuts yes, soy nuts no.

There are some studies that show soy has a negative affect on intestinal cell development in rats, and also that babies tend to develop additional food allergies after being switched to soy formula.

Plus why would they spend so much money advertising soy if it was good for you? Cynical minds want to know... :)

Oh, and never mind the link to possible early sexual maturity for girls or possible negative effects for boys as it can mimmick estrogen.

And of course it is also a goitrogen and can inhibit iodine absorption by the thyroid.

Plus they make tofu out of it, yuck!

kareng Grand Master
kareng
Posted

Just saw that the soy bean crops have been hit hard by some bug. So I believe we have found something that naturally eats soy. It's called a Kudzu bug andit came here from Asia.

Ok...so...which one of youse guys brought them over?

kareng Grand Master
kareng
Posted

Just looked at the Kraft moz & cheddar packs I have. They say 0 lactose on them.

Marilyn R Community Regular
Marilyn R
Posted

My sister toured Cabot (and a few other Vermont cheese places) last year and called to tell me that the Swiss and Cheddar were gluten-free and lactaid free, and had an awesome quality control program.

I tried the Cabot cheeeses and still had a problem with them. I think it was the protein.

Now, 18 months later (but I was a chicken about trying them earlier), I enjoy parmesan, swiss, mozzerella and cheddar. I shred them myself because I've read questionable ingredients in the labels of pre-shredded cheeese. I haven't had a problem with cottage cheese or yogurt either, but I generally go with simple greek yogurt. I'm ok with milk and half & half, but there's a soy ingredient in whipping cream. Haven't tested it lately, but I might for the holidays.

There's a breath test that takes a few hours at the GI if you want to see if you're lactose intolerant. I didn't go for it myself, because I was pretty sure it was a protein/autoimmune issue. I've read that other posters could tolerate than not tolerate dairy, so I'm trying not to overload on dairy.

psawyer Proficient
psawyer
Posted

... but there's a soy ingredient in whipping cream.

Please provide your source for this. I have never seen a whipping cream with non-milk ingredients. What sets if off is being 35% MF - the highest of any cream.

kareng Grand Master
kareng
Posted

I have a container of whipping cream : cream, mono & diglycerides & carrageenan. No soy.

Can of Reddiwip - heavy cream, water, sugar, nonfat milk, maltodextrin, cellulose gel, mono & diglycerides, natural & artificial flavors, carrageenan, cellulose gum, allergens: milk

No soy. Lots of stuff.

GFinDC Veteran
GFinDC
Posted

Just saw that the soy bean crops have been hit hard by some bug. So I believe we have found something that naturally eats soy. It's called a Kudzu bug andit came here from Asia.

Ok...so...which one of youse guys brought them over?

Tweren't me, but I think they are swell!

Open Original Shared Link

RVluvin Apprentice
RVluvin
Posted
  • Author

I quess I'll avoid the soy milk as well, and go with the almond, coconut, or rice milk in my morning cereal. I'll experment a little with a sliced had cheeder, and see what happens.

Thanks everyone.

Marilyn R Community Regular
Marilyn R
Posted

Please provide your source for this. I have never seen a whipping cream with non-milk ingredients. What sets if off is being 35% MF - the highest of any cream.

Oops, my bad Peter. The problem I have with whipping cream is the carrageen, not soy. I don't know why that bugs me, but it does. I always associate that ingredient with soy, but it's not soy. I haven't found a whipped cream without carrageen yet, but I live in a small town.

pricklypear1971 Community Regular
pricklypear1971
Posted

Oops, my bad Peter. The problem I have with whipping cream is the carrageen, not soy. I don't know why that bugs me, but it does. I always associate that ingredient with soy, but it's not soy. I haven't found a whipped cream without carrageen yet, but I live in a small town.

Organic whipping cream (in a carton) shouldn't contain carageenan. Put it in a bowl with powdered sugar and whip away!

jswog Contributor
jswog
Posted

Oops, my bad Peter. The problem I have with whipping cream is the carrageen, not soy. I don't know why that bugs me, but it does. I always associate that ingredient with soy, but it's not soy. I haven't found a whipped cream without carrageen yet, but I live in a small town.

Are you talking about whipping cream or whipped cream? There is a big difference. There is ONLY cream in the whipping cream, while whipped cream does contain a variety of additional ingredients including sweeteners and other additives.

Sarah B Apprentice
Sarah B
Posted

If you are looking for lactose free cheese i know boars head Gold Label swiss cheese is lactose free

I thought more were but I could only find for sure this one is.

I worked in a bakery during the summers and since I'm used to reading lables, I was reading the label of this cheese and was shocked that it was lactose free. I would ask you deli worker first (it says it right on the label)

Its gluten free as well (all their products are)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      how much gluten do I need to eat before blood tests?

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt. I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the...
    2. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      how much gluten do I need to eat before blood tests?

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for...
    3. catnapt
      - catnapt posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      how much gluten do I need to eat before blood tests?

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I...
    4. trents
      - trents replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Accuracy of testing concerns

      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal.
    5. Theresa2407
      - Theresa2407 replied to chrish42's topic in Doctors
      4

      Doctors and Celiac.com

      Our support groups in Iowa have tried for years to educate doctors and resource sites like this one. We have held yearly conferences with continued education classes. We have brought in Dr. Murray, Dr. Fasano, Dr. Green and Dr. elliott. In those many years we may have had 2 doctors attend. We sent them information, with no response. I talked to...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,255
    • Most Online (within 30 mins)
      7,748
    Christie Fassel
    Newest Member
    Christie Fassel
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
    • trents
      Accuracy of testing concerns

      By trents · Posted

      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal. 
    • Theresa2407
      Doctors and Celiac.com

      By Theresa2407 · Posted

      Our support groups in Iowa have tried for years to educate doctors and resource sites like this one.  We have held yearly conferences with continued education classes.   We have brought in Dr. Murray, Dr. Fasano, Dr. Green and Dr. elliott.  In those many years we may have had 2 doctors attend.  We sent them information, with no response.  I talked to my personal doctor and she said their training for Celiac was to show them a skinny man in boxer shorts and a huge stomach.  Saying if you see this, it is Celiac.  If it isn't in their playbook then they don't care.  Most call it an allergy with no mention of our immune system.  There is so much false information on the internet.  Then people don't understand why they can't get well and are acquiring more immune diseases. I mention this site to everyone.  Scott has working hard for the Celiac community.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.